Chili Chicken (Dry)

Preparation time: 20 mins

Cooking Time:  30 mins

Ingredients:

Chicken- 1/2 kg

Egg - 1

Cornflour - 4 tbsp

Maida - 1 tbsp

To Marinate:

Ginger Garlic paste - 1 tbsp

Chili powder- 1 tsp

Coriander powder - 1 tsp

Gram masala - 1 tsp

Cumin powder - 1 tsp

Chat masala - 1 tsp

Salt to taste

For Sauce:

Onions - 2 

Capsicum - 1

Garlic (chopped)- 4 

Green chili (paste)- 1 tbsp

Tomato (puree)- 2 tomatoes

Soy sauce - 1 tbsp 

Tomato sauce - 2 tbsp

Chili sauce - 2 tbsp

Vinegar - 1 tsp

Butter - 1 tbsp

Oil - 1 tbsp

Salt to taste

Method:

1. Marinate chicken for 30 mins. Then add corn flour, maida, egg and mix well. Fry the chicken

2. Heat butter and oil in a kadai add chopped garlic,saute for a while, then add tomato puree, chili paste and salt.Fry until oil separates

3. Add chopped onion saute for a while, then add capsicum and cook for 2 to 3 minutes

4. Finally add chicken, all sauces and vinegar and mix well

Serve hot with rice or Naan

Stuffed Chilli Bajji

Preparation Time: 15 mins

Cooking Time: 10 mins

Ingredients:

Banana peppers - 10

For Stuffing:

Potatoes (Big) - 3

Chili powder - 1 1/2  tsp

Turmeric powder - 1/4 tsp

Chat Masala - 1/2 tsp

Coriander leaves

Salt - as needed

For Batter:

Gram flour - 1 cup

Cornflour - 1 tsp

Turmeric powder - 1/4 tsp

Chili powder- 1/2 tsp

Salt - as needed

Method:

1. Slit the chilies and remove the seeds

2. Boil and mash potatoes. Add turmeric powder, chili powder, chat masala, salt, coriander leaves and mix well

3. Stuff the above mix into the chilies

4. Mix gram flour, turmeric powder, chili powder, cornflour, salt and water

5. Heat oil dip the chilies in the above batter and deep fry

Serve hot with tomato sauce or chutney

Panner Butter Masala

Preparation Time: 20 mins

Cooking Time: 45 mins

Ingredients:

Panner – 1 pack

Butter – 4 tbsp

Oil – 2 tbsp

Onion – 4

Tomatoes – 2

Green chilies - 3

Cinnamon – 2

Cloves – 3

Chili powder – 3 tsp

Coriander powder - 2 tsp

Ginger garlic paste – 1 tbsp 

Water – 2 cups

Salt as required

Kasuri Methi leaves 

Coriander leaves

Method: 

1. Grind onions and tomatoes separately

2. In a kadai add oil, butter, cinnamon, cloves and onion paste, green chili and salute till turns brown

3. Add ginger garlic paste and cook till raw smell goes

4. Add chili powder and coriander powder and mix well

5. Then add tomato paste and salute till oil leaves side. Then add water to this and cook till the gravy thickens. Finally add kasuri methi and fried Panner and cook for 2 minutes

6. Garnish with butter and coriander leaves

Simple Ghee Rice

Preparation Time: 15 mins
Cooking Time: 30 mins

Ingredients:
Rice – 1cup
Butter – 2 tbsp
Ghee- 5 tblsp
Cinnamon – 2
Cloves – 3
Cardamom – 1 
Ginger Garlic Paste – 1 tsp
Onion – 2 
Green Chilies – 3
Coriander leaves
Curry leaves
Pudina leaves 
Cashews – 10
Salt as required

Method:

1. Boil rice and keep aside. In a kadai add butter, 2 tblsp ghee, onions, green chilies, salt and salute till onions turn golden brown in color.
2. Then add coriander leaves, pudina leaves and boiled rice and mix well
3. Finally in the remaining ghee fry cashews and pour over the rice.

Serve hot with any spicy gravy

Mangalore Buns/Banana Buns

Preparation Time: 15 mins

Cooking Time: 15 mins

Fermentation time:  7 to 8 hours

Ingredients:

Maida- 2 Cups
Sugar - 1/2cup
Curd – 1 cup
Bananas - 2 ripe medium sized
Baking Soda – ¼ tsp
Cumin seeds – ½ tsp
Ghee – 2/3 tbsp

Salt to taste

Method:

1. Grind Bananas, curd, sugar and salt to a fine paste

2. Pour the paste to a bowl, add baking soda and mix well

3. Add Maida little by little and knead to dough, then add ghee and knead well (Do not add water)

4. Wrap the dough in a mild wet thin cloth and allow it to ferment over night or at least 7/8 hours

5. Roll the dough to small thick chapattis and deep fry in oil 

Hyderabad Chicken Biriyani

Preparation time: 15 mins

Cooking Time:  30 to 40 mins

Ingredients: 
Basmati Rice – 1cup
Chicken – ½ kg
Onions – 4 
Tomatoes – 2
Oil
Salt
Coriander leaves
Curry leaves
Pudina leaves

To grind
Green chilies – 5/6
Ginger – 1 piece
Garlic – 5
Pepper – 4/5 corns
Cinnamon – 2
Cloves – 3
Cardamom – 1
Fennel Seeds – 1 tsp

Method:
1. In a cooker add oil, onions, salt and salute for 5 mins then add the grinded paste and salute till the raw smell goes. Now add the chicken and tomatoes close the lid of the cooker and cook allowing 2 whistles.
2. Take your electronic rice cooker add 2 cups of water, rice, the above gravy and chopped curry leaves, coriander leaves and pudina leaves and cook till done.
3. If you want to cook in the pressure cooker, cook the gravy till done and add 2 cups of water, rice and chopped curry leaves, coriander leaves and pudina leaves and cook allowing 3 whistles.

Tomato Chicken Gravy

Preparation time: 20 mins

Cooking Time:  30 mins

Ingredients:
Chicken – ½ kg
Onions – 2 (finely chopped)
Tomato – 4
Ginger garlic paste – 2 tbsp
Kasuri Methi – 1 tbsp
Butter – 1tbsp
Fresh Cream – 1tbsp
Cashew nuts – 15 to 20
Oil – As required
Salt – As required

Whole spices  
Cinnamon – 4
Cloves – 4
Elachi – 2

Spice Powders
Turmeric powder – 1tsp 
Chili powder – 2 tbsp
Coriander powder – 1 tbsp
Garam Masala – 1tsp
Geera Powder – 1tsp

Method:
1. Boil water, add tomatoes, peal the skin and make fine paste.
2. Grind cashew into fine paste by adding little water
3. In a kadhai add oil, 1 tbsp ginger garlic paste and salute till golden brown, add tomato puree, salt  and salute for 5 mins. Then add half the quantity of all spice powders and salute. Next add cashew paste and cook till the oil comes out. Finally add kasuri methi and remove the gravy from flame and keep aside

4. Take a pan add butter, whole spices, onions, salt, ginger garlic paste and salute till golden brown. Now add the other half of all spice powders, chicken and mix well. Now close the lid of the pan and cook allowing 2 whistles.
5. Finally mix both the above gravies and cook in low flame for 5 mins. Switch of the flame garnish with fresh cream.

This gravy can be served with Roti, Chapati and Naan.